Raspberry Cabbage

Raspberry Choux – The French Delight with Raspberries

If you want to impress someone with a refined yet easy-to-make dessert, Raspberry Choux is the perfect choice. This recipe combines fluffy and delicate textures with the fresh flavors of raspberries, turning a simple profiterole into a true feast for the taste buds. I invite you to discover with me how to prepare these wonderful choux filled with a fine raspberry cream.

General Description

Choux are a type of pastry dough created in France and are used to make a variety of desserts, from profiteroles to éclairs. The dough is based on a technique called "pâte à choux," which does not require yeast or baking powder but relies on steam generated during baking to puff up. Combined with raspberry cream and whipped cream, this dessert becomes an explosion of flavors and textures.

Preparation Time

- Preparation time: 1 hour
- Baking time: 25 minutes
- Total time: 1 hour and 25 minutes
- Servings: 12

Ingredients

For Choux:

- 500 ml water
- 100 g butter
- 250 g all-purpose flour
- 6 medium eggs
- A pinch of salt

For Raspberry Cream:

- 300 ml milk
- 46 g (3 tablespoons) flour
- 2 egg yolks
- 5 ml sweetener (or the equivalent of 50 g sugar)
- 60 g butter (at room temperature)
- 50 ml liquid cream
- 1 tablespoon homemade raspberry jam (optional)

For Decoration:

- 150 ml liquid cream
- 100 g fresh raspberries

Preparation Steps

1. Preparing the Choux:

1. Boil Water and Butter: In a saucepan, add water, butter, and a pinch of salt. Bring to a boil over medium heat. This step is essential as it will determine the final texture of the dough.
2. Add Flour: Once the water is boiling, add all the sifted flour at once. Stir vigorously with a whisk or wooden spatula to avoid lumps. The dough should pull away from the sides of the saucepan.
3. Cool the Dough: Turn off the heat and let the dough cool for about an hour. This step is crucial to avoid cooking the eggs when you add them.
4. Incorporate the Eggs: Add the eggs one by one, mixing well after each addition using a mixer. The dough should become smooth and shiny.
5. Form the Choux: Fill a piping bag with the dough and form choux on a baking tray lined with parchment paper. Make sure to leave enough space between them as they will puff up in the oven.

2. Baking the Choux:

1. Preheat the Oven: Preheat the oven to 200 °C.
2. Initial Baking: Bake the choux for 10 minutes at medium heat. This time is essential to allow them to puff up.
3. Release Air: Remove the tray from the oven and carefully poke each choux with a toothpick to allow the air to escape. This step will prevent the choux from collapsing.
4. Final Baking: Put the tray back in the oven and reduce the temperature to 160 °C. Bake for another 15 minutes. The choux should become golden and crispy.

3. Preparing the Raspberry Cream:

1. Mixing the Ingredients: In a saucepan, combine the egg yolks, milk, sweetener, and flour. Whisk to aerate the mixture.
2. Boiling the Cream: Place the mixture over low heat, stirring constantly until it thickens like pudding. It is important not to let the mixture stick to the bottom of the saucepan.
3. Cooling the Cream: Once thickened, remove the saucepan from heat and let the cream cool for about 30 minutes.
4. Finishing the Cream: Add the butter, strained raspberry jam, and liquid cream. Mix with a mixer for one minute until the cream becomes smooth and homogeneous.

4. Assembling and Decorating:

1. Whip the Cream: In a tall bowl, whip the liquid cream until it becomes thick and creamy.
2. Fill the Choux: Cut each choux in half, being careful not to cut all the way through. Fill them with a layer of cream, followed by a layer of whipped cream, and add a few fresh raspberries on top.
3. Serving: Arrange the choux on a platter and serve immediately. They are delicious both warm and at room temperature.

Practical Tips:

- Choosing Ingredients: Use quality ingredients, especially butter and eggs. These influence the taste and final texture of the dessert.
- Cooling the Choux: Cooling on a rack will prevent condensation and maintain a moist interior.
- Variations: Try adding flavors to the raspberry cream, such as vanilla or lemon, to give it a unique twist.
- Delicious Combinations: These choux pair wonderfully with a glass of sparkling wine or a cup of green tea, adding elegance to the serving moment.

Nutritional Values (per serving):

- Calories: approximately 180
- Fat: 10 g
- Carbohydrates: 18 g
- Protein: 4 g

Frequently Asked Questions:

Can I use other fruits instead of raspberries?
Of course! You can experiment with strawberries, blueberries, or peaches to create a personalized version of this dessert.

How can I tell if the choux are baked?
The choux are ready when they are golden on the outside and slightly crispy. A simple test is to poke them with a toothpick; if it comes out clean, they are done.

Can I prepare the choux in advance?
You can bake the choux a day ahead and fill them before serving to keep them fresh.

Raspberry Choux is not just a dessert but a culinary experience that will bring a smile to anyone's face. So, don't hesitate to prepare this wonderful recipe and indulge your taste buds! Enjoy!